July 3, 2010

Giant S’mores Chocolate Chip Cookies


2 sticks softened butter
1 Cup packed light brown sugar
3/4 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
4 Cups all purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons baking soda
1 1/2 Cups chocolate chips
3 regular size Hershey’s Chocolate Bars
3 Full Graham Crackers
5-6 Large Marshmallows cut into fourths
1.  Preheat oven to 350 degrees F.  Place butter and sugars into a stand or electric mixer; beat until light and fluffy.  Add eggs and vanilla until well combined.
2.  Place flour, salt and baking soda into a large bowl; mix then slowly add to wet ingredients along with the chocolate chips.  Mix until just combined.  Scoop a heaping 1/4 Cup of cookie dough into muffin top pan cups.  Press down then gently press chocolate bar squares, graham cracker pieces and marshmallow slices on top of cookie dough.  Bake for 11-13 minutes or until edges are just turning brown.  Let cool for 5 minutes before removing from pan.  Serve with milk and enjoy 

**Note, this recipe may also be done without the muffin top pan.  Just flatten out your cookie dough slightly onto a parchment or silpat lined baking sheet and press your s’mores toppings over the dough**  You can purchase those fun muffin top pans at TJ Maxx Home Goods if you are lucky, Sur La Table, Bed Bath and Beyond and of course you can google it as well!!
Makes 18 LARGE cookies from the muffin top pan

Turtle Pumpkin Cheesecake Recipe


Turtle Pumpkin Cheesecake Recipe









Turtle Pumpkin Cheesecake Ingredients:
Crust Ingredients:
1 1/2 cups thin chocolate wafer crumbs (about 30 cookies)
1/4 cup butter or margarine, melted
Filling Ingredients:

1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 (15 ounce) can pumpkin (not pumpkin pie mix)
4 (8 ounce) packages cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs
Topping Ingredients:
1/2 cup pecans, toasted and chopped*
2 ounces bittersweet baking chocolate, coarsely chopped
1 tablespoon vegetable oil
1 cup caramel topping
* To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5-7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.

Turtle Pumpkin Cheesecake Directions:
1. Preheat oven to 300 degrees F.  Wrap foil around outside bottom and side of 9-inch springform pan to prevent drips. Spray bottom and 1 inch up side of pan with cooking spray.
2. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture on bottom and 1 inch up side of pan. Bake crust 8-10 minutes or until set. Cool at room temperature 5 minutes. Refrigerate about 5 minutes or until completely cooled.
3. In another small bowl, mix flour, pumpkin pie spice, and pumpkin; set aside.
4. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and eggs, one at a time, just until blended.  Gradually beat in pumpkin mixture until smooth.  Pour filling over crust.
5. Bake 1 hour, 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still jiggles slightly when moved.
6. Run knife around edge of pan to loosen cheesecake. Turn oven off, open oven door at least 4 inches, and let cheesecake remain in oven 30 minutes.
Remove from oven and cool in pan on cooling rack 30 minutes.
7. Refrigerate at least 6 hours or overnight before serving. Just before serving, sprinkle pecans over top of cheesecake.
8. In small microwavable bowl, microwave chocolate and oil uncovered on high 1 minute to 1 minute, 30 seconds, stirring every 15 seconds, until melted.  Drizzle chocolate over pecans.
9. To serve, run knife around edge of pan to loosen cheesecake, carefully remove side of pan. Drizzle caramel topping over each serving.

Red Velvet Cheesecake


Red Velvet Cheesecake












Ingredients:
Red Velevet Crust Ingredients:
2 cups chocolate graham cracker crumbs
1/4 cup brown sugar
1/4 cup butter, melted
Red Velevet Filling Ingredients:
3 (8 ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 eggs, beaten slightly
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
1 tablespoon vanilla extract
1 teaspoon white vinegar
2 (1 ounce) bottles red food coloring
Topping Ingredients:
4 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Strawberries for garnish




Red Velvet Cheesecake Directions:

1. Mix together chocolate graham cracker crumbs and brown sugar. Add melted butter and mix well.
2. Press mixture into bottom and up sides of 9-inch spring-form pan. Bake in 350 degree F oven for 10 minutes; cool slightly.
3. In a large bowl combine cream cheese and sugar and beat with a mixer until combined.
4. Add eggs, one at a time, beating well after each addition.
5. Add cocoa, sour cream, buttermilk, vanilla extract, vinegar and red food coloring and continue to beat until filling is smooth and well mixed.
6. Pour batter into prepared crust and bake at 325 degrees F for 1 hour and 15 minutes or until cheesecake looks almost set. Remove cheesecake from oven and cool in pan. Cover and chill in refrigerator overnight (in pan).
7. To make the topping: Beat the cream cheese and butter in a large bowl until smooth. Gradually add powdered sugar and vanilla extract, beating until smooth. Spread evenly over top of cheesecake. Remove sides of spring-form pan and garnish if desired with fresh strawberries.

Pecan Pie Cheesecake Recipe



Pecan Pie Cheesecake










Pecan Pie Cheesecake Ingredients:

8 oz package of cream cheese, softened
1 egg
1/3 cup sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla
1 unbaked 9 inch pie shell
1 1/2 cup pecan halves
2 slightly beaten eggs
1/4 cup sugar
2/3 cup light corn syrup
1/2 teaspoon vanilla


Pecan Pie Cheesecake Directions:
1. Combine cream cheese, egg, heavy whipping cream, 1/3 cup sugar, and 1 teaspoon vanilla. Beat until light and fluffy.
2. Spread over bottom of pie shell. Arrange pecans on the cream cheese mixture.
3. Mix remaining eggs, sugar, corn syrup, and vanilla, stirring well.
4. Carefully pour over the pecans. Bake at 375 degrees for 40 to 45 minutes or until done.

Peanut Butter Cheesecake



Peanut Butter Cheesecake Recipe












Ingredients
Crust:
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/2 stick butter
Peanut Butter Mixture:
1/2 cup peanut butter
2/3 cup powdered sugar
1/4 cup brown sugar
Cream Cheese Filling:
2 8-oz. packages of cream cheese
1 cup sugar
2 tablespoons lemon juice
2 teaspoons vanilla
1/4 cup heavy whipping cream
2 large eggs


Directions:
1. Make the crust by mixing graham cracker crumbs with sugar, then add melted butter and press into 9-inch glass pie pan. Bake at 325° for 8 minutes.
2. While crust is baking, make peanut butter mixture. Using a fork, cut in powdered sugar with peanut butter until balls form. Cut in brown sugar.
3. When crust is done, pour all but 2 tablespoons of the peanut butter mixure over crust. Save 2 tablespoons for garnish.
4. Make the cream cheese filling by mixing softened cream cheese with sugar, heavy whipping cream, lemon juice, vanilla and eggs. Beat 5 minutes.
5. Pour over peanut butter mixture and garnish with remaining peanut butter mixture. Bake at 350° until done (approximately 35 minutes). Cool 3 hours.

Mint Chocolate Cheesecake



Mint Chocolate Cheesecake Recipe











Ingredients:
1 1/2 cups finely crushed Oreo cookies (about 18)
3 Tablespoons butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can condensed milk (not evaporated)
3 eggs
3/4 teaspoon peppermint extract
1/4 tsp. green food coloring (optional )
1 cup mini semi-sweet chocolate chips
1 teaspoon flour


Mint Chocolate Cheesecake Directions:
1. Preheat oven to 300 degrees F. Combine cookie crumbs and butter. Press firmly on bottom of 9-inch springform pan.
2. In large mixer bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
3. Add eggs, peppermint, and food coloring; mix well.
4. In small bowl, toss 1/2 chips with flour to coat; stir into cheese mixture. Pour into prepared pan.
5. Sprinkle remaining 1/2 cup chips evenly over top. Bake 1 hour or until cake springs back when lightly touched.
6. Cool to room temperature. Chill about 4 hours.

Lemon Cheesecake Recipe





Lemon Cheesecake

A tart and tantalizing lemon cheesecake recipe that combines the zing of lemon with the sweetness of cheesecake.

This gets rave reviews from friends and family, it is a delicious dessert you're sure to love!







Lemon Cheesecake


Ingredients:
2 cups graham cracker crumbs
2 Tablespoons sugar
6 Tablespoons butter, melted
6 ounce package lemon Jello
2 cups boiling water
8 ounces cream cheese
12 ounces evaporated milk, very cold

Lemon Cheesecake Directions:
1. Mix graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
2. Press graham cracker crumb mixture into the bottom of a 9"x13" pan.
3. Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
4. Add cream cheese to Jello mixture, combining well.
5. In a chilled metal or glass bowl whip the very cold evaporated milk with the remaining 1 Tablespoon sugar; using an electric mixer.
6. Add Jello mixture to evaporated milk and continue to beat until well blended.
7. Pour into the graham cracker crust. Chill at least five hours until firm.

Key Lime Cheesecake Recipe



Image

This is a deliciously easy Key Lime cheesecake recipe. Tangy and rich, the lime is the perfect companion to the sweetness of the cheesecake.




Key Lime Cheesecake

Ingredients:
1/2 cup sugar
2 pkg. (8 oz. each) Cream Cheese, softened
1/4 cup heavy whipping cream
1/2 tsp. vanilla
2 Tbsp. fresh lime juice
1 tsp. grated lime peel
2 eggs

1 Graham Cracker Pie Crust
1 cup thawed Cool Whip Topping


Directions:
1. Preheat oven to 350°F. Beat cream cheese, whipping cream, sugar, lime peel, lime juice and vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time; mix just until blended.
2. Pour mixture evenly into graham cracker crust.
3. Bake for 40 minutes or until center is almost set. Cool.
4. Refrigerate 4 hours or overnight. Top with whipped topping before serving.

Cookies and Cream Cheesecake Recipe


Cookies and Cream Cheesecake

This is a tasty variation of the traditional cheesecake recipe, it adds the creamy chocolatey goodness of cookies and cream. Absolutely delicious!





Cookies and Cream Cheesecake


Ingredients:
Crust:
6 tbsp. butter, softened
2 cups (about 24) chocolate cream-filled cookies, finely crushed
Filling:
1 envelope unflavored gelatin
1/4 cup cold water
8 oz cream cheese, softened
1/2 cup sugar
3/4 cup milk
1 cup whipping cream, whipped
For Topping:
1 1/4 cups (about 18) chocolate cream-filled cookies, coarsely chopped

Directions:
1. Combine 2 cups fine cookie crumbs and butter, press onto bottom of 9-inch springform pan.
2. Soften gelatin in water; stir over low heat until dissolved.
3. Combine cream cheese and sugar, mixing at medium speed with electric mixer until well blended. Gradually add gelatin mixture and milk, mixing until well blended.
4. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 cup cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.

Chocolate Chip Cheesecake Recipe



Chocolate Chip Cheesecake

This chocolate chip cheesecake recipe is one of the richest, most luxurious cheesecake recipes. This is an indulgence worth every calorie!






Chocolate Chip Cheesecake

Ingredients:
Crust Bottom:
2 cup Graham cracker crumbs
6 tbsp. Butter, melted
1/4 cup Sugar

Filling:
2 1/4 lb Cream Cheese
5 Eggs
1 2/3 cup Sugar
1 tbsp. Vanilla Extract
1 cup Bailey's Irish Cream
1 cup Semisweet Chocolate Chips
Topping:
1 cup Whipping Cream
1 tsp. Instant Coffee Powder
2 tbsp. Sugar

Garnish:
Chocolate curls


Chocolate Chip Cheesecake Directions:
1. Preheat oven to 325 degrees. Coat a 9 inch springform pan with nonstick vegetable spray.
2. Combine crumbs and 1/4 cup of sugar in the pan, stir in the melted butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake for 7 minutes.
3. In a food processor, beat cream cheese, add 1-2/3 cup sugar and eggs and mix. Blend in the vanilla and Bailey's.
4. Sprinkle half of the chocolate chips over the crust and spoon in the cheese mixture filling. Sprinkle with the remaining chocolate chips.
5. Bake for 1 hour and 20 minutes. Cool cake completely.
6. Beat whipping cream, coffee powder, and 2 tablespoons sugar until peaks form. Spread mixture over cooled cake and garnish with chocolate curls.

Cappuccino Cheesecake Recipe



Cappuccino Cheesecake Recipe











Cappuccino Cheesecake Ingredients:

Crust Ingredients:
1 1/2 cups finely chopped nuts
2 Tablespoons sugar
3 Tablespoons butter, melted
Filling Ingredients:
32 oz cream cheese, softened
1 cup sugar
3 Tablespoons all-purpose flour
4 large eggs
1 cup sour cream
1 Tablespoon instant coffee granules
1/4 teaspoons cinnamon
1/4 cup boiling water

Cappuccino Cheesecake Directions:
1. Combine nuts, 2 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
2. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended.
3. Add eggs, one at a time, mixing well after each addition. Blend in sour cream.
4. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust.
5. Bake at 450 degrees F., 10 minutes., then reduce oven temperature to 250 degrees F; continue baking 1 hour.
6. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Candy Cane Cheesecake Recipe



Ingredients:
1 1/3 cup chocolate cookie crumbs
2 Tablespoons sugar
1/4 cup butter
1 1/2 cup sour cream
1/2 cup sugar
3 eggs
1 Tablespoon flour
2 teaspoon vanilla
1/4 teaspoon peppermint extract
3 8oz packages of cream cheese
2 Tablespoons butter
2/3 cup crushed peppermint candy


Directions:
1. Preheat oven to 325 degrees F.
2. Combine first 3 ingredients and press into a 9-inch springform pan.
3. Blend sour cream, sugar, eggs, flour and both extracts until smooth.
4. Add cream cheese and 2 Tablespoons butter. Stir in crushed candy.
5. Pour into crust and bake on lowest rack of oven for 50-60 minutes or until firm.
6. Allow to cool (top may crack) and refrigerate overnight. Remove from pan and serve.
Top with sweetened whip cream and garnish with candy cane if desired.

Blueberry Cheesecake Recipe


Blueberry Cheesecake Recipe

This blueberry cheesecake recipe combines the sweet taste of blueberries with rich cheesecake.

It has a light and fluffy texture, making every bite melt in your mouth.





Blueberry Cheesecake

Ingredients:
1/4 cup Butter, Melted
1 1/2 cup Vanilla Wafer Crumbs
1/4 cups Cold Water
1 envelope Unflavored Gelatin
16 oz Cream Cheese, Softened
1 tsp. Grated Lemon Peel
1 tbsp. Lemon Juice
7 oz (1 jar) Marshmallow Creme
2 cups Blueberries Frozen or Fresh
3 cups Frozen Whipped Topping (thawed)


Blueberry Cheesecake Recipe Directions:
1. Combine crumbs and butter, press onto bottom of 9-inch springform pan. Chill.
2. Soften gelatin in water, stir over low heat until dissolved. Gradually add the gelatin to cream cheese, mixing at
medium speed on electric mixer until well blended. Blend in lemon juice and lemon peel.
3. Add the marshmallow creme, mix well. Fold in whipped topping.
4. Puree the blueberries then fold into cream cheese mixture. Chill until firm.

Black Forest Cheesecake



Black Forest Cheesecake










Black Forest Cheesecake Ingredients:

Crust:
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
Filling:
16 ounces cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/4 cup heavy cream
6 ounces semisweet chocolate chips, melted
1/4 teaspoon almond extract

Topping:
1 (21 ounce) can cherry pie filling
Frozen whipped topping, thawed


Black Forest Cheesecake Directions:
1. Combine crumbs and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.
2. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.
3. Blend in heavy cream, chocolate and extract, mix until smooth. Pour mixture over crust. Bake at 350 degrees F for 45 minutes.
4. Loosen cake from rim of pan; cool before removing rim of pan. Chill for at least 6 hours..
5. Top cheesecake with pie filling and whipped topping just before serving. Spoon pie filling to within 1 1/2 inches of edge of cheesecake. About every three inches around the edge, place a dollop of whipped cream.

Banana Cream Cheesecake



Banana Cream Cheesecake Recipe










Banana Cream Cheesecake Ingredients:
1 1/2 cups vanilla wafer cookies, finely crushed
1/2 cup melted butter
2 lbs. cream cheese, softened
2/3 cup sugar
2 Tablespoons cornstarch
3 eggs
3/4 cup mashed ripe bananas
3/4 cup heavy whipping cream
2 teaspoons vanilla extract


Banana Cream Cheesecake Directions:
1. Combine butter and cookie crumbs; press evenly into the bottom of a greased springform pan, chill.
2. Beat cream cheese with an electric mixer until light and fluffy.
3. Beat in sugar and cornstarch. Add eggs, one at a time, mixing well after each addition.
4. Add the bananas, whipping cream, and vanilla. Pour mixture over prepared crust.
5. Bake in a 350 degree oven for 15 minutes.
6. Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
7. Allow to cool completely, then refrigerate, uncovered, for at least 6 hours.

Amaretto Cheesecake


This is an easy to make amaretto cheesecake recipe. Full of flavor, rich and creamy, it is sure to be a dessert you'll serve often!

Amaretto Cheesecake

Ingredients:
Crust:

1 1/2 c Graham cracker crumbs
1 ts Cinnamon
2 tb Sugar
1 Stick margarine; melted
Cake:

24 oz Cream cheese (3 packages, 8 oz. each)
4 Eggs
1 cup Sugar
1/4 cup Heavy Whipping Cream
1/3 cup Amaretto (up to 1/2 cup)
Topping:

8 oz Sour cream
1 tb Amaretto
1 tb Plus 1 tsp. sugar


Directions:

1. Mix cinnamon, 1/4 cup sugar, graham cracker crumbs, and butter. Press mixture in bottom of a 9 inch springform pan.

2. Beat cream cheese and 1/3 cup amaretto until light and fluffy. Gradually beat in 1 cup sugar and the whipping cream, then add the eggs one at a time (beating well after each addition).
3. Pour mixture into crust and and bake in a preheated 375F oven for 45-50 minutes.
4. Mix the 1 tbsp. sugar, the sour cream, and 1 tbsp. amaretto. Spoon the mixture over the cheesecake when done and return to oven for 5 minutes at 500'.
5. Let set for 48 hours in the refrigerator.

Chocolate Peanut Butter Pie Recipe

3 cups Multi-Bran Chex cereal
3 tablespoons butter
1 tablespoon peanut butter
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
2 cups milk
1/4 cup peanut butter


1. Heat oven to 350°F. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
2. In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
3. Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.
4. In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.

S'Mores Pie

Smore Pie
Adapted from Gourmet, November 2006
Don’t be daunted by the number of steps in this pie–it is surprisingly simple to make, yes, even the marshmallows.
The biggest trick with the marshmallows is how messy they are. You’ll be tempted to break a strand of marshmallow between the bowl and your pie with your finger, it will then stick to your finger and you’ll use another finger to clean that one off and end up with sticky cobweb hands and strings of marshmallow everywhere, so don’t do it–use another spatula instead. Trust me, this has happened to me each time.
Of course, you could take a lot of shortcuts. You could buy an already-prepped graham cracker crust and/or you could line the chocolate layer with store-bought marshmallows and toast them instead. But then how would you play “Look! I’ve Got Spiderman Hands!” in the kitchen?
For crust
5 tablespoons salted or unsalted butter, melted, plus additional for greasing
1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz, pulsed in a food processor until finely ground)
2 tablespoons sugar
1/8 teaspoon salt (omitted if you use salted butter)
For chocolate cream filling
7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
1 cup heavy cream
1 large egg, at room temperature for 30 minutes
For marshmallow topping
1 teaspoon unflavored gelatin (from a 1/4-oz package)
1/2 cup cold water
3/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla
Vegetable oil for greasing
Special equipment: a candy thermometer
Make graham cracker crust: Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie 9- to 9 1/2-inch pie plate. Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
Make chocolate cream filling: Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).
Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.
Make marshmallow topping: Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.
Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.
Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.
Brown topping: Preheat broiler. Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.
[Alternately: I browned the topping with a creme brulee torch. It took some time and didn't get as brown as I think it would have under the broiler (the pie was still cold, and hard to heat up with a small flame) but it does work in a pinch, or when you're away from the oven.]
Note: Pie (before browning topping) can be chilled up to 1 day.

S'more Brownies


From Food Network Kitchens

Prep Time:20 min. Cook Time:1 hr 0 min
Serves:about 12 (2-inch) squares

Crust:

  • 6 tablespoons unsalted butter, melted
  • 1 1/2 cups crushed graham cracker crumbs
  • 2 tablespoons sugar
  • Pinch fine salt

Brownie:

  • 8 tablespoons (1 stick) unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 1 cup packed light brown sugar
  • 3/4 cup white sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine salt
  • 4 large cold eggs
  • 1 cup all-purpose flour

Topping:

  • 4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Sour Apple Jello Shots


1 (3 oz) package Sour Apple Jello
1 package Knox Gelatin
1 tablespoon sugar
1 cup Mountain Dew
2 cups vodka
¾ cup Captain Morgan Coconut Rum
In a microwavable container, mix Jello, gelatin and sugar. Stir in Mountain Dew and mix well. Microwave on high for 1 minute. Stir mixture until powder is dissolved. Mix in remaining ingredients. Stir well and let sit 1 minute. Pour the mixture into shot glasses or paper cups. Let set in refrigerator for at least 4 hours.

Rum and Coke Jello Shots


2 (3 oz) packages Cherry Jello
1 cup boiling cola
1 cup cold cola
1 cup white rum
Dissolve the packages of Jello in boiling cola, stirring for at least 2 minutes until gelatin is dissolved. Add cold cola and white rum. Pour the mixture into shot glasses or paper cups. Let sit in refrigerator for at least 4 hours.

Red Hot Cinnamon Jello Shots


2 (3 oz) packages Jello
2 cups boiling water
½ cup cold water
2 cups Cinnamon Schnapps
Bring water to a boil and remove from heat. Dissolve the Jello in boiling water, stirring at least 2 minutes until gelatin is dissolved. Add cold water and Cinnamon Schnapps. Add a drop of red food coloring, if you like. Pour the mixture into shot glasses or paper cups. Let sit in refrigerator for at least 4 hours.

Margarita Jello Shots


2 (3 oz) packages Lime Jello
2 cups boiling water
1¼ cup cold water
½ cup tequila
¼ cup Triple Sec
Bring water to a boil and remove from heat. Dissolve the Jello in boiling water, stirring at least 2 minutes until gelatin is dissolved. Add cold water, tequila and Triple Sec. Pour the mixture into shot glasses or paper cups. Let sit in refrigerator for at least 4 hours.

Lime in the Coconut Jello Shots



1 (3 oz) package Lemon Jello
2 (3 oz) packages Lime Jello
2¼ cups boiling water
1 can coconut milk or juice
2 tablespoons fresh lime juice
2 cups Malibu Coconut Rum
Bring water to a boil and remove from heat. Dissolve the Jello in boiling water, stirring at least 2 minutes until gelatin is dissolved. Pour in coconut milk or juice and lime. Let sit a few minutes to cool. Add rum. Pour the mixture into shot glasses or paper cups. Let sit in refrigerator for at least 4 hours.

Lemon Drop Jello Shots


2 (3 oz) packages Lemon Jello
2 cups boiling water
1 cup chilled lemon vodka
Bring water to a boil and remove from heat. Dissolve the Jello in boiling water, stirring at least 2 minutes until gelatin is dissolved. Add vodka. Pour the mixture into shot glasses or paper cups. Let sit in refrigerator for at least 4 hours.

Irish Whiskey Sour Jello Shots



4 oz Irish Whiskey
2 (3 oz) packages of Orange Jello
16 oz boiling water
12 oz cold water
Bring water to a boil and remove from heat. Dissolve the Jello in boiling water, stirring at least 2 minutes until gelatin is dissolved. Add cold water and whiskey and mix thoroughly. Pour mixture into shot glasses or paper cups. Let set in refrigerator for at least 4 hours.

Dreamsicle Jello Shots


2 (3 oz) package of Orange Jello
1 cup vanilla vodka
½ cup raspberry or berry vodka
½ cup KeKe Beach Key Lime Cream Liqueur
1 1/3 cups water
2/3 cups orange juice
Mix together water and orange juice and bring to a boil. Pour liquid over Jello, stirring until dissolved. Add vodkas and KeKe Beach, mixing well. Pour mixture into shot glasses or paper cups. Let set in refrigerator for at least 4 hours.

Cherry Cola Jello Shots


2 (3 oz) package of Cherry Jello
1 cup boiling cola
1 cup cold cola
½ cup amaretto
½ cup spiced rum
Dissolve the packages of Jello in boiling cola, stirring for at least 2 minutes until gelatin is dissolved. Add cold cola, amaretto and spiced rum. Pour the mixture into shot glasses or paper cups. Let set in refrigerator for at least 4 hours.

Caribbean Jello Shots


1 (3 oz) package of Strawberry-Banana Jello
1 cup boiling water
1 cup Cruzan Banana Rum
Bring water to a boil and remove from heat. Dissolve the Jello in boiling water, stirring at least 2 minutes until gelatin is dissolved. Add rum. Pour the mixture into shot glasses or paper cups. Let set in refrigerator at least 4 hours.

Beer Jello Shots


16 oz malt liquor
2 (3 oz) packages of Strawberry Jello
2 cups boiling water
Bring water to a boil and remove from heat. Dissolve the Jello in boiling water, stirring at least 2 minutes until gelatin is dissolved. Add malt liquor. Pour mixture into shot glasses or paper cups. Let set in refrigerator for at least 4 hours.

Traditional Jello Shots


1 cup amaretto
2 (3 oz) packages of Lime Jello
2 cups boiling water
2 tablespoons lemon juice
Bring water to a boil and remove from heat. Dissolve the Jello in boiling water, stirring at least 2 minutes until gelatin is dissolved. Add lemon juice. Allow to cool a bit before mixing in amaretto. Pour mixture into shot glasses or paper cups. Let set in refrigerator for at least 4 hours.

Traditional Jello Shots


10 oz vodka
2 (3 oz) packages of Jello
2 cups boiling water
1 cup cold water
Bring water to a boil and remove from heat. Dissolve the packages of Jello in 2 cups boiling water, stirring for at least 2 minutes, until gelatin is dissolved. Stir in ice-cold water and vodka. Pour mixture into shot glasses or paper cups. Let shots set in the refrigerator for at least 4 hours.

Jello Shots

     6 ounces Jello (large package)
     16 ounces Water (boiling)
     6 ounces Water (cold)
     10 ounces Vodka 

Mix the jello mix with the boiling water until the powder is fully dissolved and add the cold water and alcohol. Pour the cooling mixture into either shot glasses or paper cups. Shot glasses are more attractive, but drinker can turn the paper cups inside-out to more easily eat the alcoholic jello.

SPICY LEMON CHICKEN



Printed from COOKS.COM


□   1 whole chicken, cut up, skin removed
□   All natural Pam cooking spray
□   2 tbsp. sugar
□   2 tbsp. lemon juice
□   1 tsp. Worcestershire sauce
□   1/2 tsp. paprika
□   1/2 tsp. salt
□   1/2 tsp. black pepper



Spray a cool grill with Pam to ensure chicken doesn't stick to grill. Combine sugar, lemon juice, Worcestershire sauce, paprika, salt and pepper to make sauce; set aside. Spray chicken pieces with Pam for about 2 1/2 seconds and place on preheated grill. Brush with sauce. Cook approximately 1 hour or until done, turning and basting with sauce about every 15 minutes. Makes four servings. PAM BBQ TIPS: Use regular Pam for clean stick-free BBQ grill and utensils. Regular Pam helps keep BBQ chicken moist and delicious. Butter flavor Pam gives corn-on-the-cob a light buttery taste while saving fat and calories.

SPICY BBQ SAUCE

1/3 c. vinegar
3 tbsp.b brown sugar
1 tbsp. prepared mustard
1/2 tsp. pepper
1/2 tsp. salt
1/4 tsp. chili powder
2 tsp. lemon juice
1/3 c. butter
1 onion, chopped
2/3 c. catsup
3 tbsp. Worcestershire sauce



Mix together in saucepan; vinegar, sugar, mustard, pepper, salt, chili powder and lemon juice. Begin to simmer fry onion in butter until tender then add to sauce and let simmer 20 minutes. Add catsup and Worcestershire and simmer 5 more minutes. Stores well for several weeks in refrigerator.

SWEET & SPICY BBQ SAUCE

1/3 c. cooking oil
1 med. onion, chopped
1 c. Karo syrup
1/2 c. water
1 1/2 c. ketchup
1/3 c. white vinegar
1 c. Kraft onion bits BBQ sauce
2 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. pepper
1 1/4 c. brown sugar, packed



Heat oil in quart pot. Add onions. Cook until tender. Add remaining ingredients. Bring to a slow boil on medium heat, stirring once in a while. Turn to warm setting. Simmer for 30 minutes. Yields: 3 to 4 cups.

BARBECUE SAUCE

1 bottle Kraft's original thick `n spicy BBQ sauce
1/2 c. brown sugar
1 can chunk pineapple with juice
2 tbsp. teriyaki sauce
2 tbsp. vinegar (apple cider)
1/2 tsp. black pepper
1 chopped green pepper
1 med. onion, chopped
1/3 c. butter
1/2 c. water



Mix all ingredients and pour over meat. Cover tightly and roast at 250 degrees for 6-7 hours or until done.

SPICY BBQ CHICKEN


Printed from COOKS.COM


□   8 chicken breast (halves)

Sauce:

□   3 tbsp. butter
□   1 large onion, chopped
□   3 cloves garlic, minced
□   1/2 cup ketchup
□   1/2 cup red wine vinegar
□   1/4 cup brown sugar
□   3 tbsp. molasses
□   1/4-1/2 tsp. cayenne pepper
□   1/2 tsp. salt
□   1 tsp. black pepper
□   1/4 tsp. each allspice and cloves
□   1 tsp. each garlic and onion powder


Combine all ingredients except chicken in saucepan, bring to boil and simmer over medium low heat until thick or about 30 minutes. Allow to cool. Store in glass jar in refrigerator. (Makes enough for 2 or 3 barbecues.)Heat grill. Cover coals with soaked wood chips (hickory or mesquite).
Brush chicken with sauce and grill chicken over medium coals or heat 45-55 minutes or until done, turning and basting every 10 minutes.
Makes 8 servings.

SPICY MEATBALLS FOR A CROWD


Printed from COOKS.COM


□   3 lbs. ground beef
□   2 tsp. salt
□   2 tsp. pepper
□   2 tsp. accent
□   3 tbsp. minced onion (opt.)
□   2 tsp. prepared horseradish
□   12 drops Tabasco "Hot Sauce"
□   8 eggs, beaten
□   Tomato paste
□   Kraft Hickory Smoked BBQ Sauce
□   Dash of white vinegar
□   1/4 lb. brown sugar



Mix first 4 ingredients. Add the next 4 ingredients and mix. Shape into meatballs. Brown in butter, shaking skillet to keep meatballs round and brown evenly. When sufficiently brown, pour off grease and put meatballs in crock pot or cooker. Cover with tomato paste and Kraft Hickory Smoked BBQ Sauce. About 1/2 and 1/2 to cover meatballs completely. Add a good dash of white vinegar and 1/4 pound brown sugar. Simmer all day if possible. The longer, the better.

BROWN SUGAR BBQ CHICKEN


Printed from COOKS.COM


□   1/2 cup ketchup
□   3 tbsp. packed dark brown sugar
□   3 tbsp. apple cider vinegar
□   2 tbsp. spicy brown mustard
□   2 tsp. dried marjoram
□   1/2 tsp salt
□   1/4 tsp. pepper
□   1/4 tsp. garlic powder
□   4-5 lbs. chicken pieces

Prepare grill for direct and in-direct cooking.In a bowl, combine ketchup, brown sugar, vinegar and mustard. In a small bowl, combine salt, pepper, marjoram, and garlic powder. Sprinkle herbs over chicken.
Place chicken, skin side down on grill over direct heat. Cover, grill until browned. Turn chicken over and place over in-direct heating.
Divide sauce in half. Brush with remaining sauce. Cover grill.
Cook for about 25 minutes or until no longer pink in center, brushing with reserved sauce during the last 10 minutes.
Serve with any extra sauce.

BEST BABY BACK RIBS


Printed from COOKS.COM


These are the best ribs you'll ever wrap your lips around! The meat practically falls off the bone by itself, and the sauce is better than anything you can buy in the supermarket!


□   2 racks baby back ribs
□   1 clove garlic, minced
□   1 medium onion, minced
□   5 tablespoons butter
□   2 1/2 cups catsup
□   1/2 cup dark corn syrup
□   1/2 cup honey
□   1/2 cup pineapple juice
□   1/3 cup cider vinegar
□   1 cup brown sugar, firmly packed
□   2 tbs. spicy mustard w/horseradish
□   2 tbs. Worcestershire sauce
□   1 tbs. chili powder
□   2 tsp. salt
□   1 tsp. cayenne pepper
□   1 tsp. liquid smoke
□   1/2 tsp. black pepper



Melt butter in 2 quart pot. Add onions and garlic. Cook over low heat until onions are soft.Stir in remainder of ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Let cool completely.
Cut each rib rack in half. Place in tins and pour a liberal amount of BBQ Sauce over ribs. Cover with tin foil and place in preheated 190°F oven for 9 hours. (Yes, 9 hours!)
Remove from oven. Discard drippings or save for other use. Transfer ribs to grill or place under broiler for about 10 minutes. May be refrigerated and grilled at later time. Serve with extra BBQ sauce. Enjoy!

Drippings Suggestions:

Pour drippings through a sieve and bring to a boil. Lightly brush slices of ciabatta or other Italian bread on both sides with drippings. Place on grill to toast, turning over midway through. Top with chopped sun-dried tomato, Gorgonzola cheese and fresh chopped parsley.

ALICIA'S BBQ SAUCE


Printed from COOKS.COM


□   10 oz. catsup
□   2 c. unsulfured molasses
□   1 c. Worcestershire sauce
□   2/3 c. liquid smoke
□   1/3 c. Louisiana style hot sauce
□   2 c. tomato sauce
□   10 oz. white vinegar
□   42 oz. water
□   2/3 lb. brown sugar
□   1/8 c. salt
□   3 oz. spicy barbecue sauce mix


Mix all ingredients. Bring to 190 degrees. Simmer for 10 minutes. Makes 1 2/3 gallons.

SPICY BBQ CHICKEN


Printed from COOKS.COM


□   1/2 c. finely chopped onion
□   2 cloves garlic, minced
□   2 tbsp. Spartan vegetable oil
□   1 1/2 c. Spartan catsup
□   2/3 c. Spartan wine vinegar
□   1/4 c. Worcestershire sauce
□   2 tsp. Spartan brown sugar
□   2 tsp. celery seed
□   2 tsp. dry mustard
□   1 tsp. Spartan salt
□   1/2 tsp. Spartan pepper
□   1/2 tsp. bottled hot pepper sauce
□   6 lb. chicken, cut up


To prepare sauce, use medium saucepan to cook onion and garlic in oil until tender but not brown. Stir in catsup, vinegar, Worcestershire, brown sugar, celery seed, dry mustard, salt, pepper and pepper sauce. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes, stirring once or twice. Makes 1 1/3 cups.

SWEET 'N SPICY BAKED BEANS


Printed from COOKS.COM


□   2 (28 oz.) can of baked beans
□   1/2 to 1 lb. sausage (Italian or smoked)
□   12 to 16 oz. thick BBQ sauce
□   2 c. brown sugar
□   4 to 6 tbsp. Cajun seasoning
□   1/2 med. size onion
□   4 tsp. peanut butter

Drain beans and put into crockpot. If using Italian sausage, brown it and drain. Then cut into small pieces and put it in crockpot. If using smoked sausage, just cut into small pieces and put into crockpot. Dice onions and put into pot add all other ingredients into pot stir ingredients until thoroughly mixed. Set Crockpot on low setting. Occasionally stir mixture. Let cook for 3 hours.

Turkey Pasta Casserole With Asparagus and Cheddar Cheese

I used mini penne pasta in this hearty casserole, but elbow macaroni or small shells would work just as well.

Ingredients:

  • 8 ounces mini penne pasta or similar shape
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 1/2 red bell pepper, chopped
  • 1 clove garlic, minced
  • 1 bunch green onions, thinly sliced
  • 1 1/2 cups chicken broth
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon poultry seasoning blend, or to taste
  • cooked asparagus, cut in 1-inch pieces, about 2 cups
  • 3 cups diced cooked turkey
  • 8 ounces shredded Sharp Cheddar cheese
  • 1 cup soft bread crumbs
  • 1 tablespoon melted butter

Preparation:

Grease a 9x13-inch baking dish. Heat oven to 350°. Cook pasta in boiling water following package directions.
In a large saucepan over medium-low heat, melt butter; add bell pepper and sauté until tender. Add garlic and green onion; sauté for 1 minute longer. Stir in flour until well blended. Stir in chicken broth, cooking until thickened. Stir in milk; continue cooking, stirring frequently, until thickened and hot. Add seasonings, asparagus, and turkey; heat through. Stir in cheese and cook until melted. Stir in the cooked drained pasta and pour into the prepared baking dish. Toss bread crumbs with 1 tablespoon melted butter and sprinkle over top. Bake for 30 to 35 minutes, or until hot and bubbly.
Serves 6 to 8.

Turkey, Ham, and Swiss Casserole

  • 8 ounces mini fusili or farfalle pasta, macaroni, or other pasta shapes
  • 3 tablespoons butter
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 1 cup diced ham
  • 3 tablespoons flour
  • 2 1/2 cups milk
  • 1/2 teaspoon dried leaf marjoram or thyme
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 cups shredded Swiss cheese
  • 2 cups diced turkey
  • 1 cup frozen peas and carrots, optional
  • ***Topping***
  • 1 cup soft bread crumbs
  • 1 tablespoon butter

Preparation:

Heat oven to 350°. Grease a 2-quart baking dish. Cook pasta in boiling salted water following package directions. Drain and rinse; set aside Heat butter in a large skillet and saute the onion and celery over medium-low heat until softened. Add ham and stir in flour until well combined. Gradually stir in the milk until thickened. Add marjoram, salt, and pepper. Stir in the cheese, turkey, and peas and carrots, if using. Add the cooked pasta and blend thoroughly. Spoon the pasta mixture into the prepared baking dish.
Combine bread crumbs with 1 tablespoon melted butter; sprinkle over the top of the casserole.
Bake for 25 to 30 minutes, until bubbly and topping is browned.
Serves 4 to 6.

Turkey Rice Bake

Cook Time: 45 minutes

Total Time: 45 minutes

Ingredients:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 2 cups cooked rice
  • 1 cup frozen peas, thawed
  • 2 to 3 cups cooked diced turkey
  • 1 can (10 1/2 ounces) condensed Cheddar cheese soup
  • 1 cup milk
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/2 cup soft bread crumbs tossed with 2 to 3 teaspoons melted butter

Preparation:

Directions for turkey rice bake
Heat oil and butter in a heavy skillet; sauté chopped onion and celery until tender. In a large bowl, combine cooked rice, peas, turkey, soup, milk, mustard, salt, and sautéed onion and celery. Transfer to a 2-quart shallow baking dish; top with buttered breadcrumbs. Bake at 350° for 30 to 40 minutes, or until heated through.
Turkey and rice recipe serves 4 to 6. 

Chicken Pasta Salad With Cucumber

  • 1 cup uncooked macaroni
  • 3/4 cup mayonnaise
  • 1 tablespoon onion, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups cooked chicken, chopped
  • 1 cup chopped cucumber
  • 1 rib celery, chopped

Preparation:

Cook macaroni according to package directions. Combine mayonnaise, onion, salt and pepper in bowl; mix well.
Add warm macaroni, chicken, celery, and cucumber; mix gently. Chill, covered, for 2 hours or longer. 

Spicy Chicken and White Bean Salad

Chili powder and cumin help flavor the dressing for this spicy chicken salad. Serve this salad with a garnish of sour cream and shredded cheese, or jalapeno rings and chopped cilantro.

Ingredients:

  • 2 cups diced cooked chicken
  • 1 can (15 ounces) great northern beans, rinsed and drained
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup thinly sliced green onions
  • 1/2 cup sliced black olives
  • 1 tablespoon lime juice
  • 1 medium avocado
  • Salad greens
  • Sour cream, optional
  • Cheddar cheese, optional
  • Pickled Jalapeno pepper rings, optional
  • Finely chopped cilantro
  • ---
  • Dressing:
  • 1/3 cup cider vinegar or red wine vinegar
  • 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 scant teaspoon salt
  • 2 teaspoons sugar or honey
  • Dash cayenne, or to taste
  • 1 clove garlic, finely minced
  • 2/3 cup extra virgin olive oil

Preparation:

In a large bowl, combine the chicken, beans, onion, bell pepper, and sliced olives; toss with lime juice. Refrigerate. Combine dressing ingredients in a screw-top jar or container with lid; shake to blend well. Refrigerate for at least 1 hour before serving time.
To serve, pour about half of the dressing over the chicken and bean mixture; toss to coat. Arrange greens on serving plates and top with sliced avocado and a generous amount of the chicken and bean mixture. Garnish, if desired, with sour cream, shredded cheese, and a few jalapeno pepper rings. Sprinkle with chopped cilantro.
Pass the remaining dressing at the table.
Serves 4 to 6.

Steak and Pepper Salad

Steak and pepper salad recipe, made with steak, beans, peppers, sweet onions, and an easy balsamic dressing.

Ingredients:

  • olive oil
  • 1 large red bell pepper, cut in 1-inch thick slices
  • 1 large yellow bell pepper, cut in 1-inch thick slices
  • 1 medium sweet onion, quartered and thinly sliced
  • 12 ounces top loin or beef sirloin steak, about 1 inch thickness, fat trimmed
  • 1 teaspoon salt
  • 1 can red kidney beans, drained and rinsed
  • 1/4 teaspoon coarsely ground black pepper
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon granulated sugar
  • 2 cups torn romaine lettuce leaves
  • 2 cups torn iceberg or Boston lettuce leaves

Preparation:

Put about 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add peppers and cook, stirring, just until tender-crisp. Stir in onion until onion is browned and peppers are tender. Remove vegetables to a bowl and set aside. Sprinkle steak with the salt. In the same skillet, in another 1 tablespoon of olive oil, cook steak for about 5 minutes on each side, or until done as you like it. Remove to a cutting board and slice thinly. Add kidney beans to the drippings and cook just until beans are warm; spoon over steak and peppers and remove skillet from heat. Combine the black pepper, vinegar, Worcestershire sauce, and sugar; add to the skillet. Add another 2 tablespoons of olive oil to the skillet mixture and blend well. Place lettuce in a large salad bowl and top with the bean, steak, and pepper mixture. Drizzle the warm dressing over the salad. Toss to serve.
Serves 4.

Potato Salad With Peas

  • 2 pounds red-skinned potatoes, peeled, cut in 1/2-inch chunks
  • 1 teaspoon salt
  • 2 hard-boiled eggs, peeled and chopped
  • 1 cup fresh or frozen peas, cooked, drained
  • 1/2 cup finely chopped red onion
  • 2/3 to 1 cup mayonnaise, as desired
  • 1 tablespoon sour cream, optional
  • 2 to 3 teaspoons prepared mustard, or to taste
  • salt and freshly ground black pepper, to taste

Preparation:

Put potatoes in a saucepan and cover with water; add 1 teaspoon salt. Bring to a boil. Cover and cook for 15 to 20 minutes, just until tender. Drain and transfer to a bowl; add chopped eggs, peas, and onion. Cover and refrigerate until chilled. In a cup or bowl, combine 2/3 cup mayonnaise, sour cream, and mustard. Gently stir into the potato mixture until blended. Add more mayonnaise, if desired. Taste and add salt and pepper to taste.
Serves 4 to 6.

Classic Potato Salad With Red-Skinned Potatoes

  • 2 pounds red-skinned potatoes, scrubbed and cut in 1/2-inch cubes
  • 3 hard-cooked eggs, peeled and chopped
  • 1/2 cup diced celery
  • 1 medium cucumber, seeds scooped out, diced
  • 1/4 cup finely chopped red onion
  • 3/4 to 1 cup mayonnaise
  • 2 to 3 tablespoons sweet pickle relish
  • 1 tablespoon spicy brown mustard or your favorite gourmet mustard
  • salt and pepper, to taste

Preparation:

Cook potatoes in boiling salted water for about 10 to 15 minutes, or until fork tender. Drain and let cool completely. Combine potatoes, eggs, celery, cucumber, and onion in a large bowl. Stir in 3/4 cup mayonnaise, the relish, and mustard. Add more mayonnaise, as needed, to taste. Add salt and pepper, to taste.
Serves 6. 

Potato Salad with Bacon Dressing

  • 4 to 5 large potatoes
  • .
  • Bacon Dressing
  • 4 slices bacon
  • 2 eggs beaten lightly
  • 3 tablespoons sugar, or to taste
  • 1/2 teaspoon salt
  • 1/4 cup vinegar
  • 1/2 cup milk or cream
  • 1/4 cup chopped purple onions
  • 2 tablespoons mayonnaise or salad dressing

Preparation:

Boil the potatoes in the jackets until they are tender. Peel and cut them into large chunks. Keep warm. Fry the bacon until crisp, remove from skillet and reserve drippings. To the beaten eggs add the next four ingredients, mixing well. Add the egg mixture to the bacon drippings and cook over low heat, stirring constantly, until mixture is the consistency of custard. Crumble the bacon and return it to the dressing. Pour the dressing over the potatoes. When salad is cooled, add chopped onions and mayonnaise.
Serves 6 to 8.

Green Chile Potato Salad

Mild and hot green chiles jazz up this tasty potato salad. This is a great potato salad to serve with grilled steaks or burgers.

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients:

  • 2 1/2 pounds red-skinned or gold potatoes, peeled
  • 4 large eggs, hard cooked, peeled, chopped
  • 1 small onion, finely chopped, about 1/4 to 1/3 cup
  • 3/4 cup chopped celery
  • 2 to 3 tablespoons mild green chile peppers, chopped
  • 1 to 2 tablespoons chopped jalapeno peppers
  • 1/2 cup mayonnaise, or as desired
  • 2 tablespoons Dijon mustard or spicy brown mustard
  • 1 tablespoon dill relish
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • chopped fresh cilantro, optional

Preparation:

Cut potatoes up and put them in a medium saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium-low, cover, and boil gently for about 15 to 20 minutes, or until fork-tender. Drain and let cool completely. When the potatoes are completely cooled, cut into bite-size chunks. In a large bowl, combine the potatoes, chopped eggs, celery, onion, chile peppers and jalapeno peppers.
Combine the mayonnaise with mustard, relish, lime juice, and seasonings. Add to the potato salad and mix until well blended. If desired, add more mayonnaise.
If desired, garnish with chopped cilantro before serving.
Serves 4 to 6.

Red, White, and Blue Potato Salad

Cook Time: 15 minutes

Total Time: 15 minutes

Yield: 6 Servings

Ingredients:

  • 3 pounds mixed color small potatoes, with Peruvian (purple), small red, and small white
  • 1 cup diced celery
  • 6 hard-cooked eggs, chopped
  • 1/2 cup chopped red onion
  • 3/4 to 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 teaspoons chopped fresh dill
  • 1 1/2 tablespoons dill relish
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt

Preparation:

Scrub potatoes and trim bruises and other imperfections. Cut into 1/2- to 1-inch pieces. Put into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and cook for about 15 minutes, or until fork-tender. Drain and let cool in the pan with the cover ajar. Combine the cooled potatoes with the diced celery, chopped egg, and onion.
Combine 3/4 cup of the mayonnaise with the sour cream, dill, dill relish, pepper, and salt. Mix the mayonnaise mixture with the potato mixture until blended. Add more mayonnaise, if desired.
Serves 6.

Curried Chicken Salad

Delicious chicken salad with curry powder, for sandwiches, rolls, or luncheon salad. Serve this flavorful salad on buns or bread, or mound it on lettuce leaves for a wonderful luncheon salad.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

  • 2 chicken breast halves, cooked and chopped or shredded
  • 1/4 cup finely chopped celery
  • 4 green onions, thinly sliced
  • 2 tablespoons chopped walnuts
  • 2 tablespoons chopped dried cranberries
  • 1 Granny Smith apple, shredded
  • 5 to 7 tablespoons mayonnaise, or to taste
  • 1 teaspoon curry powder, or to taste
  • 1 tablespoon chopped fresh parsley, optional
  • salt and pepper, to taste

Preparation:

In a bowl, combine the chopped chicken, chopped celery, green onion, walnuts, cranberries, and apple. Toss to blend. Stir in the mayonnaise, curry powder, and parsley, if using. Add more mayonnaise, as needed, and season to taste with salt and pepper.
Serves 3 to 4.

Southern-Style Chicken Salad

Serve this delicious chicken salad in sandwiches with lettuce, pickle, and tomato slices, or pile it on lettuce for a delicious lunch.

Ingredients:

  • 8 to 12 ounces chopped cooked chicken
  • 3 tablespoons finely chopped red onion
  • 2 to 3 tablespoons finely chopped celery
  • 1 large egg, hard boiled, chopped
  • 1 tablespoon dill pickle relish
  • 1/3 to 1/2 cup mayonnaise, or as needed
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon freshly ground black pepper

Preparation:

In a bowl, combine the chicken, onion, celery, and egg; toss to blend. Add the relish, 1/3 cup of mayonnaise, salt, and pepper, blend well. Add more mayonnaise, if desired.
Serves 4.

Creamy Cole Slaw

A creamy cole slaw with cabbage, mayonnaise, and other seasonings.

Ingredients:

  • 3/4 cup mayonnaise
  • 3 tablespoons sugar
  • 1 1/2 tablespoons white wine vinegar
  • 1/3 cup oil
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon celery salt
  • 1 dash black pepper
  • 1 tablespoon lemon juice
  • 1/2 cup half-and-half
  • 1/4 teaspoon salt
  • 1 large head cabbage, finely shredded

Preparation:

Directions for coleslaw
Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated. Coleslaw serves 8.                                

Country-Style Cabbage Slaw

Prepare this cole slaw a few hours before the barbecue, then cover and chill until you're ready to serve.

Prep Time: 12 minutes, Total Time: 12 minutes

Ingredients:

  • 1 cup light sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup white wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon celery seed
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 5 cups shredded green cabbage, about 1 1/2 pounds
  • 4 cups shredded red cabbage, about 1 pound
  • 4 medium stalks celery, thinly sliced diagonally
  • 2 medium carrots, coarsely grated

In large bowl, combine first 7 ingredients; mix well. Add remaining ingredients; toss until well coated.

Serves 12 to 14.                                

Bean and Bacon Salad with Tomato Dressing

  • 1 can red kidney beans, drained
  • 1 can white kidney beans, drained
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1/2 cup chopped green onions
  • 12 ounces bacon, diced and cooked until crisp
  • 1 head iceberg lettuce
  • .
  • Tomato Dressing
  • .
  • 1 can (15 ounces) tomatoes, drained
  • 1/4 cup mayonnaise
  • 1 clove garlic, crushed
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground marjoram
  • 1/8 teaspoon pepper
  • 1 tablespoon lemon juice

Preparation:

Combine beans with green pepper, celery, and chopped onions; chill thoroughly. Break lettuce into bite-size pieces; divide among 6 plates or salad bowls. Spoon bean mixture over each portion and top with cooked bacon. Drizzle Tomato Dressing over each salad; toss lightly.
Bean and bacon salad recipe serves 6.

Four Bean Salad

  • 2/3 cup granulated sugar
  • 1 scant teaspoon celery salt
  • 1/2 extra-virgin olive oil
  • 1/2 red wine vinegar
  • 1/2 cup tarragon vinegar, or substitute cider vinegar
  • 1 (15 to 16 ounces) can garbanzo beans, drained and rinsed
  • 2 (15 to 16 ounces) cans green beans, drained
  • 1 (15 to 16 ounces) can yellow wax beans, drained, or 1 1/2 cups cooked and drained baby lima beans
  • 1 (15 to 16 ounces) can red kidney beans or small red beans, drained and rinsed
  • 1 small jar pimientos, drained, about 2 tablespoons
  • 1/2 medium red onion, halved and thinly sliced

Preparation:

Combine sugar, celery salt, olive oil and vinegars in a saucepan; bring to a boil. Reduce heat and simmer for 30 seconds. Combine drained beans in a large bowl; add pimiento and sliced onion. Toss to blend ingredients. Pour dressing over beans and let marinate in the refrigerator for 2 to 4 hours.
Serves 8 to 10.  

Curried Chicken Salad

  • 3 cups cubed, cooked chicken
  • 1 1/2 cups sliced celery
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon salt
  • 1/8 teaspoon onion salt, 3 tablespoons lemon juice
  • 1 to 2 tablespoons curry powder, or to taste
  • mixed greens
  • toasted almonds, 

Combine chicken and celery. In a separate bowl or cup, combine mayonnaise, sour cream, lemon, and curry powder to taste. Add mayonnaise mixture to the chicken and celery, blending well. Serve over mixed greens and sprinkle with toasted almonds, if desired. Serve with chips and slices of roasted red pepper for garnish, if desired.

Serves 4. *To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.                              

Pasta Salad With Chicken and Spinach

  • 8 ounces fusilli or rotini pasta
  • 1 cup coarsely chopped spinach
  • 1/2 red bell pepper, diced
  • 1/4 cup diced onion
  • 1 medium clove garlic, finely minced
  • 2 to 3 cups coarsely chopped chicken
  • 1 to 1 1/2 cups mayonnaise
  • 1 tablespoon white wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon or a favorite gourmet mustard
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon dried leaf basil
  • salt, to taste

Cook pasta following package directions; drain and rinse well.

Toss cooled pasta with the spinach, red bell pepper, onion, garlic, and chicken.
Combine 1 cup of the mayonnaise with wine vinegar, lemon juice, mustard, pepper, and basil. Toss with the pasta mixture. Add more mayonnaise, if needed. Taste and add salt, if desired. Refrigerate for at least 2 hours before serving time for best flavor.
Serves 4 to 6.

Pasta Salad With Ham

  • 8 ounces fusilli pasta, or rotini or similar
  • 8 ounces diced ham
  • 1/2 cup chopped red onion
  • 1/2 cup chopped bell pepper, red, green, or combination
  • 1 can (4 ounces) sliced black olives
  • 1 large clove garlic, mashed and finely minced
  • 1 tablespoon chopped parsley
  • 1/8 teaspoon freshly ground black pepper
  • 6 basil leaves, chopped, optional
  • 1/2 to 1 teaspoon salt, Creole seasoning blend, or a seasoned salt blend, to taste
  • 1 tablespoon sweet pickle relish
  • 3/4 cup mayonnaise

Cook pasta in boiling salted water following package directions. Drain, rinse, and put in a large bowl. Add the diced ham, onion, bell pepper, black olives, minced garlic, parsley, pepper, chopped basil, and salt or Creole seasoning blend. Toss to mix. Add relish and mayonnaise and mix well. Add more mayonnaise, if desired.

Serves 4 to 6.

Rice Salad

  • 1 package frozen peas, 10 ounces, cooked and drained
  • 2 cups cooked rice
  • 1 jar (4oz) diced pimiento
  • 1 cup cooked ham, diced
  • 6 green onions, chopped
  • 4 eggs, hard-boiled, chopped
  • 3/4 cup pimiento-stuffed olives, sliced
  • 1/2 cup chopped parsley
  • 1/3 cup sweet pickle relish
  • 2 cups shredded Cheddar cheese, (8oz)
  • 1/4 cup salad dressing or mayonnaise
  • lettuce leaves, optional
  • cherry tomatoes, optional

Combine peas, rice, pimiento, ham, chopped onions, eggs, olives, parsley, relish, and cheese; stir well. Add salad dressing or mayonnaise, tossing until well mixed. Chill thoroughly. Serve on lettuce leaves and garnish with cherry tomatoes if desired.

Serves 6 to 8.

Green Pea Salad With Easy Creamy Dressing

  • 4 cups fresh or frozen green peas, cooked just until tender, rinsed under cold water
  • 1 small carrot shredded
  • 1/2 red bell pepper, finely chopped
  • 1 red onion, finely chopped, about 1 cup
  • 1/2 cup finely chopped celery
  • 1/2 cup light or regular ranch-style dressing
  • 1/3 cup mayonnaise
  • 1/4 teaspoon dried leaf oregano
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt, or to taste

In a large bowl, combine the cooked cooled peas with the chopped and shredded vegetables. In a measuring cup or small bowl combine the dressing, mayonnaise, and seasonings. Stir into the vegetables until well coated. Chill for a few hours before serving.

Serves 5 to 6.

Barbecued Beef Pie

  • 1 1/2 pounds lean ground beef
  • 1 can (approximately 15 ounces) stewed tomatoes
  • 3/4 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup sliced celery
  • 1/3 cup sweet pickle relish
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) cornbread mix, or 1 recipe cornbread batter

Brown ground beef; add all ingredients except cornbread batter. Simmer mixture for 20 minutes; pour into a 9-inch square baking dish.

Meanwhile, prepare cornbread batter according to package directions; spoon over meat mixture. Bake at 425° for 15 minutes, or until cornbread topping is golden brown.
Beef pie serves 6.                                           

Beef Casserole Supreme

  • 1 to 1 1/2 pounds ground beef
  • 1 rib celery, finely chopped
  • 1 small onion, finely chopped
  • 1 small green bell pepper, chopped
  • 1 can (14.5 oz) tomatoes, chopped, undrained
  • 1 jar (16 ounces) spaghetti sauce
  • 2 cloves garlic, minced
  • 1 jar (4 ounces) mushrooms, undrained
  • 1/4 teaspoon black pepper
  • 1 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 8 ounces medium egg noodles
  • 8 ounces sour cream, light
  • 4 ounces cream cheese, cubed
  • 1 bunch (6 to 8) green onions, with tops, chopped

Heat oil in a large skillet over medium high heat. Brown ground beef, celery, onion, and green pepper. Drain off excess fat. Add tomatoes, sauce, garlic, mushrooms, pepper, Italian seasoning, and salt. Stir well and simmer for about 15 to 20 minutes, stirring occasionally.

Prepare noodles according to package directions. Drain. Stir in sour cream, cream cheese, and green onions; stir well. Spoon half the noodle mixture into a greased, oblong baking dish. Top with half the meat mixture. Repeat layers. Cover and bake at 350° for about 50 to 60 minutes, or until hot and bubbly.
Serves 6 to 8.

Artichoke Chicken and Rice

A tasty chicken recipe with rice, mushrooms, and chicken breasts, along with quartered artichokes and cheese.

Cook Time: 6 hours,Total Time: 6 hours


  • 1 to 1 1/2 pounds chicken breasts halves
  • 1/4 cup flour
  • 3 tablespoons Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 1/2 cups converted rice
  • 1/4 cup chopped red bell pepper or pimiento
  • 4 green onions, chopped
  • 4 ounces mushrooms, sliced
  • 1 1/2 cups chicken broth (use bouillon, canned, or base)
  • 1 can cream of celery soup, low fat
  • 1 can artichokes, quartered and drained
In a large skillet over medium heat, heat the olive oil. Combine flour, cheese, salt, pepper, and paprika. Dredge chicken in the flour mixture then brown in the hot oil. Transfer chicken to the slow cooker. In the hot skillet, saute bell pepper, green onions, and mushrooms for about 2 minutes; add chicken broth and soup, stirring to combine thoroughly; pour over chicken. Stir in rice and artichokes; cover and cook for 5 to 6 hours on low.
Serves 6.

Crockpot Chicken Santa Fe

Cook Time: 3 hours, Total Time: 3 hours

  • 1 can (15 oz) black beans, rinsed and drained
  • 2 cans (15 oz) whole kernel corn, drained
  • 1 cup bottled thick and chunky salsa, your favorite
  • 5 or 6 skinless, boneless chicken breast halves (about 2 lbs)
  • 1 cup shredded Cheddar cheese
In a 3-1/2- to 5-quart slow cooker, mix together the black beans, corn, and 1/2 cup of the salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will be dry. Sprinkle cheese on top; cover and cook until the cheese melts, about 5 to 15 minutes.
Serves 6.

Southwestern Chicken Chili

Cook Time: 6 hours, Total Time: 6 hours


  • 2 cans Great Northern or Navy beans
  • 1 can (14.5 ounce) diced tomatoes with juice
  • 2 teaspoons chicken base or bouillon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 can (4 ounce) chopped mild green chiles
  • 1 small zucchini, chopped, optional
  • 1 cup corn kernels, optional
  • 1 box frozen (Tyson) Southwest seasoned cooked chicken breast strips, about 2 cups
  • (may use 2 cups of cooked chicken and 1 teaspoon chili powder)
Combine all ingredients in crockpot. Cover and cook on low for 5 to 7 hours. Serve with corn bread or crackers.
Chicken Chili recipe serves 4. 

Spicy Black Bean Soup With Cajun Sausage

This spicy black bean soup is quick and easy to prepare, with spicy smoked sausage and canned black beans. Serve this tasty soup with cornbread or crusty rolls.
  • 1 tablespoon olive oil
  • 12 to 16 ounces Andouille or spicy sausage, thinly sliced
  • 1 large onion, diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 1 small red bell pepper, diced, about 1/2 cup
  • 2 tablespoons diced jalapeno peppers
  • 4 cups beef broth
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 2 tablespoons lemon juice
  • 1/4 teaspoon dried leaf thyme
  • 1 teaspoon Cajun seasoning
  • Salt, to taste
  • 1/4 teaspoon pepper


Heat olive oil in a large saucepan or Dutch oven. Add sausage and cook over medium heat until browned. Add onion, celery, red bell pepper, and jalapeno peppers; sauté for about 3 minutes, until tender. Add garlic and sauté for 1 minute longer. Add the beef broth, beans, tomatoes, lemon juice, and remaining seasonings. Bring to a boil. Cover, reduce heat to low, and simmer for about 45 minutes.
Serve with cornbread or crusty rolls.